Petit Farcis Niçois by Luc Salsedo

A delicious dish of stuffed vegetables, typically eaten at the beginning of the meal. This dish represents the culmination of a day spent at market, surrounded by the sights and smells of fresh ingredients.

Serves 6

Ingredients

500g of Beef Meat

500g of Veal Meat

Olive Oil

2 White Onions

2 Garlic Cloves

Thyme

300g of Purée of Vegetables (see below)

3 Eggs

100g of Tomato Sauce

3 slices of Bread soaked in Milk

60g of Parmesan Cheese

60g of Bread Crumbs

25g of Pesto

Parsley

Basil

Salt and Pepper

Method

Vegetable Purée

Boil and puree 1 of each: tomato, red pepper, courgette, aubergine

Vegetables

1. Wash all the vegetables

2. Cut the tomatoes in half, take out the centre and save separately

3. Cut the red pepper in half and cook in the oven with garlic and thyme and olive oil 15 minutes at 150 °C

4. Boil the aubergine and zucchinis, when done, cut in half, take out the centre and save